Cocktail of the week: Native’s compostopolitan – recipe | The good mixer

This delicious take on the iconic cosmopolitan has a sustainable twist, and is also fun to (try) to pronounce, especially after a couple. Like all the dishes and drinks at Native, it takes inspiration from the land. We are big believers in “what grows together, goes together”, and this drink is very much a product of that thinking. We use Sapling’s wonderful, fresh-tasting vodka, which is distilled from Wildfarmed’s organic wheat (we also use their excellent flour in the restaurant), while the grape juice gives the drink a dusty, pinkish hue. The result is a lip-smackingly tart but sweet little sipper.

Compostopolitan

Serves 1

35ml vodka – we use Sapling
25ml blood orange liqueur – I use Cointreau’s
30ml red grape juice – Nibiru’s is amazing
15ml mixed lemon and lime juice (or citrus stock – see below and method)

For the citrus stock (optional)
500g chopped citrus fruit
50g sugar
5g citric acid

To make the citrus stock, if using, put the citrus pieces in a large pan with 750ml water, bring to a boil and simmer for five minutes; if you’d prefer a more bitter stock, leave it to cook for a little longer, but only a minute or two. Lift out the citrus husks, reduce the liquid by a third, then stir in the sugar until it dissolves. Leave to cool, then mix in the citric acid, pour into a clean jar or bottle, and put in the fridge, where it’ll keep for three or so days (or freeze for up to a month).

To make the drink, put everything in a shaker filled with ice, shake hard, then fine-strain into a chilled martini glass and serve.

• Imogen Davis, co-founder, Native, Mayfair